Large mushroom caps filled with a mixture of vegetables, herbs, and grated Kashar, a Turkish semi-hard cheese, then baked until the cheese melts. This easy vegetarian dish uses a few ingredients and works as a light dinner or snack.
Gently remove the stems and wipe the caps with a damp cloth, taking care not to break them.
Mix the grated Kashar cheese, tomato, onion, parsley, salt, and black pepper with the olive oil.
Fill the mushroom caps with the mixture and arrange them on a baking sheet. Bake in a preheated oven until the cheese melts and the edges are lightly browned.
Remove the mushroom stems carefully so the caps stay intact; they hold the filling. Dry the mushrooms thoroughly before baking, or they may release moisture and thin the filling. Kashar cheese is a dairy product; people with lactose sensitivity should take care.
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